THIS IS RACHEL

Rachel is an author, blogger, and dessert activist. This blog has been read internationally by millions, but mainly she is just an ordinary homemaker living in the Midwest with her husband, David, and their three babies. They are (currently) renovating their 1970's colonial home and (always) cooking more food.

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Comments

Jenae

I am obsessed with this sauce and have made it so many times that I thought I needed to leave a comment to show my love:) take out pad thai is just not as enjoyable to me now that I’ve had this! I make the sauce as is, but sometimes add peanut butter as others have done in the comments. Both ways are amazing! I use regular linguini or rice noodles…whatever I have on hand. Super easy to customize and just all around awesome! Thank you so much for sharing – it is definitely Oscar worthy in my house!

This is awesome….I tweaked it a little as I see a lot of others have. I left out the soy sauce, sriracha, lime juice, canola oil, and brown sugar. I replaced these with a pepperoni pizza from dominos. It was great!

Great recipe- weeknight or weekend entertaining. I double the sauce, add garlic and fresh ginger. When I really want to change it up a bit- I add a bit of peanut butter to the sauce. Delicious recipe. Thanks.

I have made this recipe of Rachel’s more than a dozen times for friends and family. It is without a doubt better than any pad-thai you get in the Thai restaurants. I also triple the sauce amount because…well, it makes it better! Wonderful recipe!

Sauce is wonderful! I chose to use Kikkoman Ponzu citrus seasoned sauce (Lime )along with the soy sauce. I used Tamari soy sauce. Then, I added a splash of Mae Ploy Sweet Chili Sauce! The meal was wonderful!

Thanks so much.Some of us love asian food so much but do not want msg( monsodium glutamate) in our food.It has many names. Autolized,hydrolyzed protein ,yeast extract. Very bad for the brain and body.I am very grateful for a substitute made of real ingredients.

What kind of jackhole browses recipe blogs to gripe about how “real authentic” something isn’t? Not to mention starting out with a rude “hey listen” and ending it just as rudely with “just sayin'” in all caps?

I thank you for the recipe! I personally look forward to trying it out, subbing out a hot sauce less hot than Sriracha. I might even add a little tamarind. ;)

I realize that, and I’m sure Rachel does too, but I live in a part of the country where fish sauce and tamarind are NOT available (on a bad day I can’t even get cilantro). I appreciate recipes that use regular ingredients so I can make them too.

However, I also have to add that the only thing really that is missing that would be in a true Pad Thai recipe is the tamarind, because the sriracha sauce is a mix of hot peppers and fish sauce by definition. My nine year old daughter has been eating store bought Pad Thai sauce since she was a baby, and although I am not Thai I cook a lot of Thai food. My daughter loved this recipe.

Jesse, Spring is coming and it’s time to start your own herb garden with cilantro and Thai basil!

This recipe is NOT pad thai. It’s something else and it may be very good. The very basics of a pad thai sauce are: tamarind pulp, palm sugar, fish sauce. That’s it. If a recipe doesn’t have these three ingredients (at a minimum), it ain’t pad thai. If you want authentic Thai recipes, check this out: http://highheelgourmet.com/2012/07/17/padthai-trilogy-whats-not/

Amazing Pad Thai sauce. As good or better than I’ve had in Thai restaurants. I substituted Thai red curry paste for the sriracha and added a tiny bit of fish sauce (maybe 1/4 tsp). Thanks for sharing this recipe.

SO excited to find this sauce! I have a great pad thai recipe, but the sauce includes fish sauce. Last time I made it and the fish sauce hit the pan – my boys ran screaming “the smell! the smell!” equating it to dirty feet. Can’t wait to try this alternate version :) Thanks!